Fresh pineapple and seasonal cucumber make this summer pineapple gazpacho super refreshing. Serve this cold fruit soup as a summer appetizer or side dish.
Author Becky Striepe
3cupslarge pineapple chunks
2cucumberscut into big chunks
½a vidalia onioncoarsely chopped
1jalapenocut into big pieces
¼cuppacked fresh basil leaves
¼cuppacked fresh parsley leavesplus extra, for garnish
salt and black pepperto taste
Combine all of the ingredients in a large bowl, and use your immersion blender* to blend into a chunky mix**. (See notes below)
Chill the soup until you're ready to serve. It's fine to serve right away but even more delicious if you let it chill for a few hours or even overnight.
*If you don't have an immersion blender, you can pulse in your food processor instead. Season with salt and pepper to taste.**The final consistency is up to you! You can make this a smooth gazpacho, like I did, by just blending longer or stop sooner for chunkier results. It's all about your preference.
Prep Time 10minutes
Total Time 10minutes
Course Appetizer, Side Dish, Soup
Keyword cucumber gazpacho, pineapple gazpacho
Summer Pineapple and Cucumber Gazpacho from Glue & Glitter, https://www.glueandglitter.com/summer-pineapple-cucumber-gazpacho/